Easy Chicken Chalupas
YIELD Makes 6 servings
|1||fully cooked roasted chicken (about 2 pounds)|
|2||cups reduced-fat shredded Cheddar cheese|
|1||cup mild green chili salsa|
|1||cup mild red salsa|
- Preheat oven to 350°F. Spray 13X9-inch ovenproof dish with nonstick cooking spray.
- Remove skin and bones from chicken; discard. Shred chicken meat.
- Place 2 tortillas in bottom of prepared dish, overlapping slightly. Layer tortillas with 1 cup chicken, 1/2 cup cheese and 1/4 cup of each salsa. Repeat layers, ending with cheese and salsas.
- Bake casserole 25 minutes or until bubbly and hot.
Serve this easy main dish with some custom toppings on the side such as sour cream, chopped cilantro, sliced black olives (pre-sliced from a can, of course!), sliced green onions (from the salad bar) and sliced avocado.
This recipe appears in: Mexican
|Serving Size:||1/6 of total recipe|
|Saturated Fat||12 g|
|Total Fat||34 g|
|Calories from Fat||47 %|
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